Sweet Potato Taco Bowls (Printable Version)
Roasted sweet potatoes paired with black beans, corn, avocado, and fresh lime in a vibrant bowl.
# Ingredients Required:
→ Vegetables
01 -
2 medium sweet potatoes, peeled and diced into 2.5 cm cubes (approx. 450 g)
02 -
1 cup cherry tomatoes, halved (approx. 150 g)
03 -
1 cup shredded lettuce (approx. 30 g)
04 -
1 whole avocado, diced (approx. 150 g)
05 -
¼ cup fresh cilantro, chopped (optional, approx. 4 g)
→ Canned and Dry Goods
06 -
1 can (425 g) black beans, drained and rinsed
07 -
1 cup corn (fresh, frozen, or canned, approx. 165 g)
→ Spices and Oils
08 -
1 tablespoon olive oil (15 ml)
09 -
1 teaspoon chili powder (2 g)
10 -
1 teaspoon ground cumin (2 g)
11 -
Salt, to taste
→ Condiments
12 -
Juice of 1 whole lime (approx. 30 ml)
13 -
½ cup Greek yogurt or sour cream (optional, approx. 120 g)
# Guide to Cooking:
01 -
Preheat the oven to 220°C.
02 -
In a large mixing bowl, toss the diced sweet potatoes with olive oil, chili powder, cumin, and salt until evenly coated.
03 -
Spread the sweet potatoes in a single layer on a baking sheet and roast for 25-30 minutes, stirring halfway through, until tender and lightly browned.
04 -
While the sweet potatoes roast, combine the black beans and corn in a bowl. Add half of the lime juice and toss to combine.
05 -
Once sweet potatoes are cooked and slightly cooled, assemble bowls starting with shredded lettuce as a base. Layer roasted sweet potatoes, black bean and corn mixture, diced avocado, and halved cherry tomatoes on top.
06 -
Drizzle with remaining lime juice and garnish with chopped cilantro if desired. Serve with Greek yogurt or sour cream on the side.
# Extra Suggestions:
01 -
Roasting sweet potatoes enhances their natural sweetness and develops a caramelized texture.